Prep 15 mins
Cook 1 hr 25 mins
This is Martha's recipe for shortbread. I used these to make my Girl Scout Samoas recipe.
- 1 1⁄3 cups unsalted butter, room temperature, plus more for pans
- 2⁄3 cup sugar
- 3⁄4 teaspoon salt
- 3⁄4 teaspoon pure vanilla extract
- 3 1⁄3 cups all-purpose flour
- Preheat oven to 275°.
- Butter a 9-by-13-by-1-inch baking pan, and line bottom with parchment paper.
- In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar on medium speed until light and fluffy, about 2 minutes.
- Add salt and vanilla, and beat to combine.
- Add flour, 1 cup at a time, beating on low speed until just combined.
- Press dough into prepared pan, leveling and smoothing the top.
- Using a dough scraper or the back of a knife, cut dough lengthwise into nine strips slightly less than 1 inch wide.
- Cut the strips crosswise into thirty-six 3-inch bars.
- Using the tines of a fork or a wooden skewer, create a decorative pattern on the surface.
- Bake shortbread until evenly pale golden, but not browned, 70 to 85 minutes.
- Transfer pan to a wire rack to cool.
- Invert pan, and remove parchment.
- Turn shortbread over, and carefully break, or cut with a serrated knife, into bars.
- Store in an airtight container for up to 1 month.